To prepare the lamb shanks
4 lamb shanks
1 tbsp garlic infused oil
4 sprigs fresh rosemary, sliced into 3 pieces
4 anchovy fillets, sliced into 3
To cook the lamb shanks
3 tbsp olive oil
300ml/11oz red wine
100g finely chopped carrot
100g finely chopped celery
400g/14oz canned whole tomatoes
3 fresh tomatoes, roughly chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp red wine vinegar
750ml/1 pint 6fl oz low FODMAP beef stock
salt and freshly ground black pepper
For the olive oil mash
1 kg/2lb 2oz King Edward potatoes, peeled and cut into chunks
75-110ml/3-4fl oz extra virgin olive oil
25g/1oz lactose free butter
1 small bunch flatleaf parsley, roughly chopped
drizzle of extra virgin olive oil
Preheat the oven to 140C/280F/Gas 1.To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks.
Insert, a sprig of rosemary, an anchovy fillet and drizzle with garlic infused oil.
To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.
Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, carrots and celery.
Fry the carrots and celery for about 2-3 minutes, until just softened, but not browned. Add the red wine and bring to the boil.
Add the canned tomatoes, fresh tomatoes, rosemary, thyme, and red wine vinegar and return to the boil.
Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.
Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.
For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. Simmer for 10-15 minutes until tender.
Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture.
Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper.
To serve, remove the lamb shanks from the sauce and place onto four serving plates. Whisk the lactose free butter into the sauce and stir in the flatleaf parsley.
Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary.
Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish.
Recipe adapted from: Good Food